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Steamed Broccoli with Ginger and Orange

This is pretty simple and can be made either as a side dish, or a one-pot meal. You know how recipes call for just a tiny piece of a hand of ginger…and then you have a bunch of ginger left languishing in the fridge? Well, this recipe can take care of that. It uses a lot of ginger! All the heat and spiciness comes from the ginger. If this just looks too gingery for you, then try my own “tiny piece of ginger” stir-fry: Zingy Ginger Stir-fry. 😉

You could use freshly grated orange peel if you wanted too, but you might need to adjust the amount. The orange is just a mild complementary flavor in this recipe. But if you want more orange, use more! 🙂

Yes, this uses an excessive amount of ginger. That’s kind of the whole point. 😉 If you’re not sure how much a “half hand” is — every hand is a bit different — take a look at the pic to see how much I sliced up before I minced it.

I sometimes use Boyajian garlic oil for this, but regular cooking oil is fine. You really need just enough oil over medium heat to saute the ginger, and also the protein strips if you’re making this as a main dish. Sprinkle in the orange peel and toss with the Griller Strips until distributed. (If not using protein strips, toss with the broccoli.) Then add the chopped bell pepper and the broccoli florets, stir and toss a bit — but this isn’t really a stir-fry. Most of the cooking will be done with steam. Drizzle soy sauce liberally over the mixture and add a small amount of water (about 1/4 cup). Cover and turn the heat down a notch. Let cook while you prepare the rice (or whatever else you’ll be serving with it), about 20-25 minutes. Stir a couple of times if you think of it, just to make sure everything cooks evenly and the small amount of liquid hasn’t cooked away.

Serve with…whatever goes good with spicy food! The ginger gives this quite a kick!